Lead Culinary Operations Director — Senior Living Dining

Sunol Creek Memory Care; Fort Madison (IA); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health Coverage

HSA Contributions

Paid Time Off

Employer-Paid Life Insurance

Employee Assistance Program

Professional Development

Employee Discounts

Recognition and Rewards

EPIC Leadership Culture

Job summary

The Kensington in Fort Madison, IA is seeking an experienced Culinary Services Manager to lead our dining program and develop a strong team. This full-time role focuses on delivering exceptional dining experiences for residents, with hands-on kitchen leadership and strong emphasis on menu development and cost control.

The role requires leading a culinary team, ensuring sanitation and safety standards, and engaging with residents and families to continually improve dining.

Qualifications

• Experience leading a culinary, dining, or food service team.
• Strong knowledge of menu planning, sanitation, and food safety.
• Willingness to work hands-on in the kitchen alongside the team.

Responsibilities

• Lead Culinary Operations: oversee dining program, kitchen operations, service standards, and resident dining experience.
• Develop Your Team: hire, train, coach, and inspire culinary staff.
• Create Memorable Dining Experiences: develop resident-focused menus balancing quality, variety, nutrition, and preferences.
• Lead from the Kitchen: stay involved in culinary operations, with hands-on cooking four days per week.
• Drive Operational Excellence: manage inventory, ordering, costs, workflow, sanitation, and safety.

Skills

Leadership

Culinary

Hands-On Leadership

Resident Focus

Operational Mindset

Communication

Dependability

Driving

Job description

The Kensington in Fort Madison, IA is seeking an experienced Culinary Services Manager to lead our dining program and develop a strong team. This full-time role focuses on delivering exceptional dining experiences for residents, with hands-on kitchen leadership and strong emphasis on menu development and cost control.

The role requires leading a culinary team, ensuring sanitation and safety standards, and engaging with residents and families to continually improve dining.